Welcome!

Wine Peeps is an independent wine blog dedicated to helping you get the most bang for your buck in wine. We do this through blind tastings of wine from around the world and calculations of Quality-to-Price Ratios (QPRs). Because we are located in Seattle, Washington, we have a special interest in Washington State wines.

In the course of our wine journey, we also enjoy numerous wine-related activities such as traveling throughout wine country, visiting vineyards, reading wine books, and trying wine gadgets, all of which we share with our readers.

Official definition from Jancis Robinsonâ€™s The Oxford Companion to Wine:
Fermentation, as it applies to wine, is the process of converting sugar to ethanol (ethyl alcohol) and carbon dioxide effected by the anaerobic (oxygen-free) metabolism of yeast. It comes from the Latin word fervere, to boil; any mass containing sugar that has been infused with yeast certainly looks as though it is boiling, as it exudes carbon dioxide bubbles.

Laymanâ€™s terms from Kori:
Fermentation is the second step in the winemaking process in which grape sugars are converted to ethanol and carbon dioxide. Fermentation occurs naturally when yeast comes into contact with the sugars in the grape juice that were released during crushing.